I’ve mentioned numerous times on this blog that I have issues with dairy. And recently, somebody mentioned that there is a chance that it’s only cows milk I have issues with.
Seeing as how I cannot stand the gamey flavor of goat cheese, I thought I was out of luck. But then a friend mentioned sheep cheese and it got me curious.
A quick trip down to my local Whole Foods gave me two options. Either a sheep ricotta at $12.99 per container (umm… no thank you) or a container of sheep feta at about $3.50 (much better, thank you very much!).
So I brought home a tub and started thinking about ways I could use it. I find myself slipping in the vegetable department as I focus on cutting carbs, so I wanted to do something vegetable focused. I had cucumbers in the fridge and it sounded like a nice thing to pair the cheese with, so I went with it.
These are great, easy-to-make, healthy snacks you can enjoy by yourself or with friends. I can see making these for my next barbecue. Light, flavorful, and delicious!
The sheep feta has a very mild, non-gamey flavor with just a slight tang that most people expect from feta cheese. The jury is still out on whether I’m going to tolerate this well, but it really got my wheels turning. So now I’m investigating the possibilities of sheep feta pizza. More on that to come….
YOU MIGHT ALSO ENJOY:
- Clean Eating Low Carb Bruschetta
- Clean Eating Roasted Curried Chickpeas
- Clean Eating Nectarine Pecan Fruit Salad
- English cucumber, peeled if desired and sliced about 1/4 inch
- Sheep feta (you could use any feta you like though)
- Salt & Pepper
- Small, fresh basil leaves
- Lay the cucumber slices on a plate or serving platter.
- Place about 1 tsp. sheep feta on each slice.
- Sprinkle lightly with salt and pepper.
- Press a small basil leave into the cheese or lay it over the top.